Description
Creamy layers of French-inspired Leek and Potato Gratin promise comfort in every rich, golden-crusted bite. Crisp edges, velvety interior, and herbal undertones invite you to savor this classic European side dish that elevates simple ingredients into a luxurious culinary experience.
Ingredients
Scale
Main Ingredients:
- 800 grams (28.2 ounces) potatoes, peeled and thinly sliced
- 2 leeks, washed and thinly sliced
- 175 grams (6.2 ounces) sliced ham, chopped
- 85 grams (3 ounces) cheddar, grated
Dairy and Liquid Ingredients:
- 125 milliliters (4.2 fluid ounces) stock
- 1 carton double cream
- 150 milliliters (5 fluid ounces) milk
- 1 garlic clove, crushed
- 1 bay leaf
- 1 knob of butter for greasing
Instructions
- Prepare the aromatic liquid base by gently simmering stock, cream, milk, crushed garlic, and bay leaf until just reaching a delicate boil, then remove from heat and allow flavors to meld.
- Generously coat a spacious baking vessel with butter to prevent sticking and ensure easy serving.
- Create a harmonious layer of thinly sliced potatoes, finely chopped leeks, and diced ham, distributing ingredients evenly across the dish to guarantee consistent flavor in each bite.
- Carefully strain the infused cream mixture over the vegetable and ham ensemble, ensuring complete coverage and allowing liquid to permeate throughout.
- Season the gratin with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Sprinkle a generous layer of grated cheese across the top, creating a golden, crispy crust during baking.
- Shield the dish with aluminum foil and bake at 180°C (fan 160°C) for approximately 30 minutes, allowing ingredients to soften and merge flavors.
- Remove foil and continue baking for an additional 35-45 minutes, watching for a perfectly bronzed cheese topping and ensuring potatoes are tender when pierced with a knife.
- Allow the gratin to rest and settle for 15 minutes before serving, which helps stabilize the creamy texture and makes portioning easier.
Notes
- Make the dish vegetarian by swapping ham with roasted mushrooms or spinach for extra flavor and nutrients.
- Use lactose-free cream and milk to accommodate dairy-sensitive diners without compromising the rich, creamy texture.
- Slice potatoes uniformly to ensure even cooking and prevent some pieces from being undercooked or overly crispy.
- For a lighter version, replace heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining a luxurious consistency.
- Prep Time: 15 minutes
- Cook Time: 65-75 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 75 mg